We now have for sale our 2007 Muscat Canelli - which is a dry Muscat, about 3.2 pH with about 7 gm/L or 0.7% residual sugar, so think a Euro-styled Sauvignon Blanc with no vegetal tones and an unmistakable Muscat profile. Trust me, this stuff is dry, but with the signature Muscat marzipan nose that creates a true food wine (and cheese wine!) out of the traditional sweet and flabby (but still gorgeous) Muscat.
As we run low on our Nebbiolo Rosato (which has aged nicely and become more complex) we will begin selling our 70% Sangiovese/30% Barbera Rose, not quite as floral as the Nebbiolo but more crisp and food oriented. We have also bottled our last run of Lake Syrah (2006) which is a smoky, meaty Rhone style with minimal oak without any of that violet and vanilla New World style stuff.
Nick's Chardonnay (we are bottling this tomorrow) is the best yet in my opinion. Unctuous in texture (California style) but without any new oak (not California style), our Chardonnay plot was planted in 1994, and the vines a starting to show some of the mineral structure and strength that comes only with age. Enough acid to hold a straight backbone but with a body fit for Univision, and without the distracting butterscotch flavor of so many California Chards, this holds a respectable Burgundy angle as well (but it was proudly done without any batonnage!